CN101317599B - Non-lactose whole milk and preparation thereof - Google Patents
Non-lactose whole milk and preparation thereof Download PDFInfo
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- CN101317599B CN101317599B CN2008101271804A CN200810127180A CN101317599B CN 101317599 B CN101317599 B CN 101317599B CN 2008101271804 A CN2008101271804 A CN 2008101271804A CN 200810127180 A CN200810127180 A CN 200810127180A CN 101317599 B CN101317599 B CN 101317599B
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Abstract
The invention relates to milk and a preparation method thereof, in particular to the no-lactose full-fat milk and the preparation method thereof, which belongs to the technical field of food and milk beverage that are necessary for human life (agriculture, light industry and medical industry). The method comprises the steps as follows: (1) the raw milk is heated and degreased by the centrifugal separation; (2) the degreased milk is cooled and disposed by ultra-filtration; (3) the ultra-filtrated solution is disposed by nano-filtration; (4) diluted cream, nano-filtrated solution and ultra-filtrated closure solution are mixed and standardized; (5) homogenization and pasteurization are carried out; (6) lactase is added for enzymolysis; (7) UHT sterilization and aseptic canning are carried out. The product obtained by the method of the invention has better taste, lower content of the lactose and carbohydrate, which can be absorbed by human body more easily compared with the product produced by traditional processes.
Description
Technical field
The present invention relates to a kind of milk and preparation method thereof, particularly a kind of non-lactose whole milk and preparation method thereof.Belong to human lives essential (farming, light, doctor), food, the technical field of milk beverage.
Background technology
Lactose is a kind of distinctive disaccharide in the mammal milk, can not directly be absorbed by human body, must be earlier through the lactase hydrolysis, therefore if lack lactase, lactose will be retained in the enteric cavity, cause isotonicity water retention and colon bacteria glycolysis lactose, produce multiple gases and SCFA, thereby form that abdominal distension, borborygmus, exhaust increase, diarrhoea, stomachache etc." lactose intolerance " makes many people can not drink milk.Chinese drink the main physiological that the cow's milk amount is lower than world average level.So most of patient cow's milk beyond affordability.But the acceptance level of free from lactose such as sour milk or low-lactose product is contained lactose prod to be more prone to.There are vast market in free from lactose or low-lactose product.Membrane separation technique has the cold treatment potentiality,, can realize the extraction of dairy component and concentrates the holding back of different-diameter particle by micropore.The lactase hydrolyzes lactose makes the content of lactose in milk be reduced to lactose intolerance, in the acceptable scope, realizes low lactose or lactose-free prod.
Summary of the invention
Purpose of the present invention: invent a kind of non-lactose whole milk and preparation method thereof.
Invent a kind of based on ultrafiltration, NF membrane technology and zymolysis technique, non-lactose whole milk production technology with compositions such as centrifugation, homogeneous, pasteurize, UHT sterilization, sterile fillings, make the non-lactose whole milk mouthfeel of producing perfect more, lactose content and carbohydrate content are lower, easier being absorbed by the body.
The kind of organic high molecular layer is a lot, and membrane material commonly used has polysulfones, aromatic polyamides, Kynoar, polyether sulfone, polypropylene, cellulose acetate, polypropylene cyanogen in the industrialization.Film mainly is divided into: micro-filtration MF (about 1 μ m-0.1 μ m), ultrafiltration UF (about 0.2 μ m-0.002 μ m or 2000-500000MW), nanofiltration NF (about 150-1000mw), reverse osmosis (RO) (NaCl rejection 〉=98%).
Lactose content is higher in the pure milk of general UHT, is not easy to be absorbed by the body, and makes many " lactose intolerance " patient can not drink milk, has only by reducing the lactose content in Ruzhong, just can make this part crowd milk drink normally.General low-lactose milk only comes hydrolyzes lactose by enzymatic isolation method, reduce the content of lactose in the product, though this technology is comparatively simple, its product mouthfeel is sweet partially, and the not minimizing of the content of its carbohydrate, do not meet the demand of present consumer to low-carb product low in calories.
The present invention is adding technologies such as ultrafiltration, nanofiltration in general diabetic milk production technology, perfect its production technology makes the non-lactose whole milk mouthfeel of producing perfect more, and lactose content and carbohydrate content are lower, easier being absorbed by the body.
In the cow's milk component, the granular size 2-6 μ m of fat globule, the casein particle size is 0.1-3 μ m, the lactalbumin molecular weight is 10000-150000MW, the molecular weight of lactose is 340-600MW, the molecular weight of salt is 100-300MW, and the molecular weight of nonprotein nitrogen is 50-200MW, and the molecular weight of dissociated ion is 40-100MW.By ultrafiltration 8000-15000MW, the most albumen in the cow's milk can be dammed material permeances such as lactose, salt; Again by nanofiltration 500-1000MW.Most of lactose is dammed, and materials such as salt pass through, thereby reach the effect of demulsification sugar.
(1) former milk is heated to 50-60 ℃.Through the centrifugation degreasing, skimmed milk fat content≤0.4%, degreasing is in order to guarantee the efficient of membrane filtration.
(2) defatted milk being cooled to temperature 8-15 ℃, is organic film of 8000-15000MW through molecular weight, and pressure differential is 1-2.5Kg/cm
2, cycles of concentration is 3-10 times; Preferred value is: through the aperture is organic film of 10000MW, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 5 times.This step is an inventive point of the present invention, and concrete parameter obtains through long-term test and the research of inventor, and the final products effect that obtains in this parameter area is best.Other step also can adopt the conventional method in this area, but the preferred determined parameter area of technical solution of the present invention part.
(3) ultrafiltration being seen through liquid is organic film of 500-1000MW through molecular weight, and pressure differential is 1-2.5Kg/cm
2, cycles of concentration is 3-10 times; Preferred value is: through the aperture is organic film of 500MW, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 5 times.This step is an inventive point of the present invention, and concrete parameter obtains through long-term test and the research of inventor, and the final products effect that obtains in this parameter area is best.Other step also can adopt the conventional method in this area, but the preferred determined parameter area of technical solution of the present invention part.
(4) rare cream, nanofiltration are seen through liquid and dam with ultrafiltration that liquid mixes, standardization.Protein 〉=3.5%, fat 〉=3.5%, non-fat solid content 〉=7.5%.
(5) condition of homogeneous: 65 ℃, 180-220Kg/cm
2The condition of pasteurize: 72 ± 1 ℃/15-20s.
(6) through enzymolysis: treatment temperature is 35-42 ℃, and the amount of adding enzyme is 0.7-1 ‰, and enzymatic activity is 4000-5000nlu/ml, and fermentation time is 2-3.5 hour.
(7) through the UHT sterilization: 137 ± 2 ℃/3-4s, be cooled to 8 ℃, aseptic canning;
(8) warehouse entry stores below 8 ℃.
The preparation method of a kind of non-lactose whole milk of the present invention, through centrifugal degreasing, ultra-filtration and separation, nanofiltration separation, homogeneous, pasteurize, zymolysis technique, UHT processing, aseptic canning step, wherein the skimmed milk fat content requires to be lower than 0.4%; The organic membrane molecule amount of ultrafiltration is 8000-15000MW, and pressure differential is 1-2.5Kg/cm
2, cycles of concentration is 3-8 times; Filtration temperature is 8-15 ℃; The organic membrane molecule amount of nanofiltration is 500-1000MW, and pressure differential is 1-2.5Kg/cm
2, cycles of concentration is 3-8 times; Rare cream, nanofiltration see through liquid and the ultrafiltration liquid that dams to be mixed; Homogenization pressure is 180-220Kg/cm
2The condition of pasteurize is 72 ± 1 ℃/15-20s; Enzymatic hydrolysis condition is that treatment temperature is 35-42 ℃, and the amount of adding enzyme is 0.7-1 ‰, and enzymatic activity is 4000-5000nlu/ml, and fermentation time is 2-3.5 hour; The UHT sterilization conditions is 137 ± 2 ℃/3-4s.
The product that method of the present invention is produced than traditional handicraft, mouthfeel are perfect more, and lactose content and carbohydrate content are lower, easier being absorbed by the body.
Beneficial effect
By membrane treatment process, make the non-lactose whole milk mouthfeel of producing perfect more, lactose content and carbohydrate content are lower, easier being absorbed by the body.
Preparation method's flow chart of non-lactose whole milk of the present invention.
The specific embodiment
The specific embodiment
Embodiment 1
Raw milk requires: total number of bacteria is less than 5*10
5Cfu/g, non-fat solid content is more than 8.3%.
Preheat temperature: preheat temperature is 50 ℃, is convenient to degreasing and separates.
Separate: defatted milk fat content 0.4%.About 50 ℃ of separation temperatures.
Ultrafiltration membrane treatment: in temperature is 10 ℃, and the film core is organic film ultrafiltration apparatus of 8000MW, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 10.
Nanofiltration membrane treatment: in temperature is 10 ℃, and the film core is organic film nanofiltration equipment of 500MW, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 10.
Hybrid standardization: make mixture reach protein 3.5%, fat 3.5%, non-fat solid content 7.5%.
Homogeneous: under 65 ℃, homogenization pressure is 200Kg/cm
2Condition under, carry out homogeneous.
Crust kills: the crust of process kills handles (handling 15s down for 73 ℃).
Enzymolysis: temperature is 35 ℃, and the amount of adding enzyme is 0.7 ‰, and enzymatic activity is 5000nlu/ml, and fermentation time is 2.5 hours.
UHT：137℃/4s。
Aseptic canning: be cooled to 8 ℃ and carry out canned.
Embodiment 2
Raw milk requires: total number of bacteria is less than 5*10
5Cfu/g, non-fat solid content is more than 8.3%.
Preheat temperature: preheat temperature is 55 ℃, is convenient to degreasing and separates.
Separate: defatted milk fat content 0.2%.About 55 ℃ of separation temperatures.
Ultrafiltration membrane treatment: in temperature is 15 ℃, and the film core is organic film ultrafiltration apparatus of 8000MW, and pressure differential is 2Kg/cm
2, cycles of concentration is 3.
Nanofiltration membrane treatment: in temperature is 15 ℃, and the film core is organic film nanofiltration equipment of 1000MW, and pressure differential is 2Kg/cm
2, cycles of concentration is 3.
Hybrid standardization: make mixture reach protein 3.7%, fat 3.6%, non-fat solid content 7.6%.
Homogeneous: under 65 ℃, homogenization pressure is 250Kg/cm
2Condition under, carry out homogeneous.
Crust kills: the crust of process kills handles (handling 15s down for 75 ℃).
Enzymolysis: temperature is 37 ℃, and the amount of adding enzyme is 1 ‰, and enzymatic activity is 4000nlu/ml, and fermentation time is 3 hours.
UHT：138℃/4s。
Aseptic canning: be cooled to 6 ℃ and carry out canned.
Embodiment 3
Raw milk requires: total number of bacteria is less than 5*10
5Cfu/g, non-fat solid content is more than 8.3%.
Preheat temperature: preheat temperature is 55 ℃, is convenient to degreasing and separates.
Separate: defatted milk fat content 0.4%.About 55 ℃ of separation temperatures.
Ultrafiltration membrane treatment: in temperature is 8 ℃, and the film core is organic film ultrafiltration apparatus of 15000MW, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 10.
Nanofiltration membrane treatment: in temperature is 8 ℃, and the film core is organic film nanofiltration equipment of 500MW, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 10.
Hybrid standardization: make mixture reach protein 3.5%, fat 3.5%, non-fat solid content 7.5%.
Homogeneous: under 65 ℃, homogenization pressure is 200Kg/cm
2Condition under, carry out homogeneous.
Crust kills: the crust of process kills handles (handling 15s down for 72 ℃).
Enzymolysis: temperature is 37 ℃, and the amount of adding enzyme is 1 ‰, and enzymatic activity is 5000nlu/ml, and fermentation time is 2.5 hours.
UHT：137℃/4s。
Aseptic canning: be cooled to 8 ℃ and carry out canned.
By membrane treatment process, make the non-lactose whole milk mouthfeel of producing perfect more, lactose content and carbohydrate content are lower, easier being absorbed by the body.
Claims (6)
1. the preparation method of a non-lactose whole milk is characterized in that:
(1) former milk is heated after degreasing is carried out in centrifugation;
(2) defatted milk is cooled off, and through hyperfiltration treatment;
(3) ultrafiltration being seen through liquid handles through nanofiltration;
(4) rare cream, nanofiltration are seen through liquid and dam with ultrafiltration that liquid mixes, standardization;
(5) through homogeneous, pasteurization;
(6) add lactase, enzymolysis;
(7) through UHT sterilization, aseptic canning;
Wherein, the filtercondition in the described step 2 is: chilling temperature is 8-15 ℃, is organic film of 8000-15000MW through molecular weight, and pressure differential is 1-2.5Kg/cm
2, cycles of concentration is 3-10 times;
Treatment temperature in the described step 3 is 8-15 ℃, and through organic film of molecular weight 500-1000MW, pressure differential is 1-2.5Kg/cm
2, cycles of concentration is 3-10 times;
Index behind described step 4 mixed liquor is: protein 〉=3.5%, and fat 〉=3.5%, non-fat solid content 〉=7.5% is realized standardization by adding rare cream and protein concentrate.
2. preparation method as claimed in claim 1 is characterized in that: the temperature of described step 1 Central Plains milk heating is 50-60 ℃.
3. preparation method as claimed in claim 1 is characterized in that: the milk degreasing of described step 1 Central Plains is to butter oil content≤0.4%.
4. preparation method as claimed in claim 1 is characterized in that: the condition of described step 2 is: chilling temperature is 10 ℃, is organic film of 10000MW through the aperture, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 5 times.
5. preparation method as claimed in claim 1 is characterized in that: the condition of described step 3 is: chilling temperature is 10 ℃, is organic film of 500MW through the aperture, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 5 times.
6. preparation method as claimed in claim 1 is characterized in that: the condition of homogeneous is in the described step 5: 65 ℃, and 180-220Kg/cm
2The condition of pasteurize is: 72 ± 1 ℃/15-20s;
Treatment temperature in the described step 6 is 35-42 ℃, and the amount of adding enzyme is 0.7-1 ‰, and enzymatic activity is 4000-5000nlu/ml, and fermentation time is 2-3.5 hour; Treatment temperature in the described step 7 is 137 ± 2 ℃/3-4s; Be cooled to 8 ℃, aseptic canning.
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| CN2008101271804A CN101317599B (en) | 2008-06-24 | 2008-06-24 | Non-lactose whole milk and preparation thereof |
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| CN101317599B true CN101317599B (en) | 2011-12-28 |
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| CN112544714A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Method for preparing carbohydrate-free milk by using raw milk and carbohydrate-free milk |
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| CN116172072A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | A kind of milk and preparation method thereof |
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